Half Baked Ice Cream Bars

Want to gain instant popularity amoungst your friends? Make your own Half Baked ice cream bars! This recipe feeds a crowd, so pass them out to your pals, or wrap individually in clingfilm, throw them in the freezer and keep them all for yourself.

What To Do:

Prepare the brownie layer (see below)

Prepare the cookie dough layer (see below)

Prepare filling (see below)

Spread softened Half Baked ice cream evenly on top of the cookie dough

Top with the brownie layer

Freeze for 3 hours or until ice cream hardens

Slice into bars

Enjoy!

Brownie Layer:

Preheat oven to 180*C and line a 33 x 23 cm pan with parchment paper, spray paper with cooking spray.

115g Unsalted Butter

225g (1 Cup) Sugar

59g (½ Cup) Unsweetened Cocoa Powder

1 tsp. Espresso Powder (optional, but delicious)

2 Eggs

2 tsp. Vanilla Extract

½ tsp. Kosher Salt

120g (½ Cup) All Purpose Flour

Melt butter in a saucepan, when melted add sugar, cocoa powder and espresso powder, stir to combine and melt sugar. Put butter/sugar mixture into mixing bowl and beat till smooth and cooler, add vanilla and then eggs, one at a time, scraping bowl after each addition. Combine flour and salt and add, mix until smooth. Pour into prepared pan, smoothing out to the edges, and bake for 11-13 minutes or till done. Cool to room temperature

Cookie Dough Layer:

113g Unsalted Butter, room temperature

200g (1 Cup) Brown Sugar

2 Tbsp Double Cream

1 tsp. Vanilla Extract

½ tsp. Kosher Salt

240g (1 Cup) Flour, *(bleached or heated to 72*C in a microwave)

90g (½ Cup) Chocolate Chips

In a mixer, beat butter and sugar until light and fluffy. Add double cream, vanilla and salt, mix to combine, scraping the bottom of the bowl if necessary. Add the flour, and after incorporated, the chips.

Line a 33 x 23 cm pan with parchment paper and press the raw cookie dough into the bottom to form an even layer, refrigerate until you’re ready for the next step.

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